Mini Puff Tartlets

Sometimes, big desserts are just too much...so we've created these easy-to-make, individually-sized cheesecakes with a puff pastry crust.  Now everyone can enjoy this luscious dessert.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 10 minutes
  • chill: 10 minutes
  • cool: 15 minutes
  • total: 95 minutes
  • Serves: 18

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1 egg, beaten
  • 3/4 cup cream cheese, softened
  • 3 tablespoons confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup thawed frozen whipped topping
  • 36 fresh raspberries or semi-sweet chocolate pieces

Directions

  1. Heat the oven to 375°F. 

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into an 18x9-inch rectangle.  Cut into 18 (3-inch) squares.  Press the pastry squares into 18 muffin-pan cups.  Brush the edges of the pastries with the egg.  Prick the centers of the pastries with a fork.

  3. Bake for 10 minutes or until the pastries are golden brown.  Using the back of a spoon, press down the centers of the hot pastries to make an indentation.  Let the pastries cool in the pans on wire racks for 5 minutes.  Remove the tartlet shells from the pans and let cool completely on wire racks.

  4. Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth.  Beat in the confectioners' sugar and vanilla extract.  Fold in the whipped topping.

  5. Spoon about 1 tablespoon cream cheese mixture into each tartlet shells.  Refrigerate for 10 minutes or until the filling is firm.  Top each pastry with 2 raspberries.  Sprinkle with additional confectioners' sugar, if desired.

Watch a how-to demonstration of this recipe technique.

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